1Mix yogurt, curry, garlic and salt; rub over lamb. Refrigerate; marinate overnight.
2Place lamb on roasting rack in a roasting pan. Roast at 375°F for approximately 2 hours and 20 minutes, or until the internal temperature reaches desired doneness. Remove from oven; let rest for 15 minutes. Slice to desired thickness; top with Feta Vinaigrette. Serve with roasted fingerling potatoes and green beans.
3In a bowl, mix together lemon juice, vinegar, parsley, oil, salt and pepper. Add the cheese.
*Marinate time: 8 to 12 hours
Recipe and image provided by the American Lamb Board
http://superiorfarmsfarmersmark.com/wp-content/uploads/2016/03/Roasted-Leg-of-American-Lamb-Feta-Vinaigrette.jpg374500Farmers Markhttp://superiorfarmsfarmersmark.com/wp-content/uploads/2015/11/farmers_mark_new-logo.pngFarmers Mark2016-03-11 02:31:462018-05-29 20:51:54Roasted Leg of American Lamb Feta Vinaigrette